The Tirolercake is one of the most popular cakes in Switzerland. Lots of hazelnuts and a generous portion of chocolate make this moist, fluffy cake a real highlight.

Preparation 10 minutes | Preparation 10 minutes | Time in the oven 25 minutes | Total 45 minutes

Ingredients

For a 23 cm cake tin

• 140g dark vegan chocolate (65% cocoa content)
• 180g flour​
• 150g hazelnuts (whole, roasted)
• 140g sugar
• 2 1/2tsp baking powder
• 1 pinch of salt
• 200ml plant-based milk
• 75ml rapeseed oil

For the decoration

• 20g dark vegan chocolate (65% cocoa content)
• 1 handful of hazelnuts (whole, roasted)

Preparation

• Roughly chop the chocolate and grind the nuts in a blender.
• Mix the flour, ground hazelnuts, sugar, baking powder and a pinch of salt in a bowl.
• Add the milk and oil and stir to form a dough.
• Stir in the chocolate chips.
• Grease and flour the cake tin.
• Pour the batter into the tin and bake in the lower part of the preheated oven at 180 degrees top/bottom heat for 25 minutes (test with a skewer).
• Leave to cool thoroughly, then carefully remove from the tin and place on a wire rack.

Decoration

• Break the remaining chocolate into small pieces and add them to the melting pot.
• Heat the water in a pan (do not boil), place the melting pot on top and slowly melt the chocolate.
• Roughly chop the nuts.
• Spoon the chocolate over the cake and then sprinkle the chopped nuts on top.

Tip!

If you don't have a melting pot, you can also use a chrome steel or glass bowl.